Leaflet on Pralinen (chocolates with filling)
Pralinen
(Chocolates with filling)
Gllossy and
crispy from the outside, softly melting in the inside- chocolates are made for
the soul, for the senses, so take time
to enjoy them.
For
preparation you will need:
·
Some
spare time
·
Special
ingredients
·
Fine
couverture
·
Careful
and clean work
·
Appropriate
storage of the products
·
20°C
working temperature
·
Delicious
filling(s)
·
Heat
couverture
Additional
materials:
·
Thermometer
·
Scales
·
Small
pot
·
Spatula
·
Confectionery syringe
·
Dosing
vessel
·
Special
fork
·
Pralinengrates
·
Package
Use
high quality ingredients and special chocolate with extra
cocoa butter.
Chocolate
contains theobromine and coffein, anandamide and
phenylethylamine, fat, sugar and cholesterol (reduces the “bad” cholesterol and
raises the “good” cholesterol).
Directions
·
Chocolate
cups can be bought or made; they can be of different shapes (hearts, stars,
balls, shells, etc.), sizes and tastes (white, milk or bitter chocolate).
·
Fill
in the cups with the filling of your taste.
//////////////
Heating the couverture
Put
the chocolate into a small steel bowl and place it over a pot with water.
Simmer on low flame stirring gently to keep the temperature. Don’t let
it reach T1. When the chocolate melts, let it cool to T2 while stirring, then
add 2-3 more pieces of chocolate and place onto the pot with water 40°C again.
Stir everything until you reach T3. You can check if the couverture is ready
while pouring some drops on the baking paper. If in 5 minutes it becomes hard
and glossy, it is ready. Use it until it is warm.
T1 T2 T3
Bitter
couverture 55,0°C 27,0°C 31,0°C
Milk
couverture 45,0°C 27,0°C 30,0°C
White
couverture 45,0°C 27,0°C 29,0°C
Cappuchino pralinen
100g
cream- heat till it boils with 25g coffee beans. Leave everything to cool for half
an hour. Remove the coffee beans and boil the cream again with 10g glucose.
Remove from the heat and mix with couverture. Form balls and pour over with 125g white couverture. Decorate with cocoa
or roll hot on a foil to form „horns“.
Cinamon- Ginger- Milk
truffles
50g
cream- heat until boiling together with ½ stick cinamon, remove the cinamon.
125g
milk couverture- melt and cool till 30°C.
15g
soft butter- whisk and cool.
Use
a confectionery syringe to form 15mm truffles on silicon surface. When the mass cools, form
small balls and cover them with milk
couverture and make them „spiky“ while rolling.
Rum truffles
50g
cream- boil.
120g
black bitter chocolate- melt.
10ml
rum- pour in.
15g
butter- whisk in.
Decorate
with milk couverture and grated chocolate.
Hazelnuts on orange
marzipan
Mix
300g marzipan mass with grated peel of one orange and 50ml orange liqueur
(Cointreau) and leave to cool for 1 hour.
100g
sugar- caramelise it in a small pot and pour over 100g hazelnuts (peeled).
Place the nuts in piles of 3 on an oiled plate. Make 30-40 marzipan „sausages“,
pour them over with couverture, put the nuts on top and pour them over with
couverture again. When cool, decorate them with milk couverture.
Orange truffles
70g
cream- boil for a short time and remove from heat.
10g
aromatic orange paste.
120g
white couverture- melt and cool till 25°C.
Fill in the chocolate cup with the
filling, pour over with white couverture and make spikes.
Pistachios
sweets
200g marzipan mass;
20g pistachios,finely chopped;
20g aromatic pitachios pasta.
Mix everything. Form 1 cm sausages on
a surface sprinkled with icing sugar and cut them into 2-3 cm rolls. Place them
into 200g bitter chocolate, melted and cooled. Decorate with pistachios.
Almond
shavings in milk couverture
100g
milk couverture- melt and cool.
100g almond shavings.
Mix everything, form small balls and
let them cool.
